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Black Quinoa & Hemp Seed Salad

Servings 3



  • 2 cup black quinoa
  • 4 cloves garlic, finely chopped
  • 2 cup chicken or vegetable stock
  • 2 tbsp butter or olive oil
  • 2 handfuls of Italian parsley & basil leaves, roughly chopped
  • 1 lemon, juiced
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup sauerkraut
  • 2 cup water


  • 1 handful of basil
  • 1 lemon, juiced
  • 1/4 cup new hemisphere Hemp Seed Oil
  • 2 cloves of garlic
  • 1/4 cup water



  • Add the quinoa and garlic to a large saucepan. Pour in the stock and 2 cups of water. Add pinch of sea salt and pepper
  • Bring to the boil, then turn the heat down to low. Simmer for about 20 minutes until all the liquid has been absorbed.
  • Stir in butter or olive olive, herbs and lemon juice, mixing well.
  • Taste, then adjust the seasoning if you need to. Leave to cool, then toss with the sauerkraut and tomatoes


  • To make dressing, add all ingredients (except the water) to a blender and blend until smooth and creamy.
  • With the blender running on low, add the water a little at a time until the dressing has reached the consistency you desire.
  • Season the dressing with salt and pepper.
  • Drizzle the dressing on top of the salad, and then serve
Independently verified
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